4 small handfuls fresh baby spinach or other dark leafy greens of choice

4 pita bread rounds, halved, to serve (optional)

Directions

Prepare the dressing. In a small bowl, whisk together the vinegar, salt, pepper, oregano and honey. Gradually whisk in the oil. Taste and add more salt and pepper if you like.

Divide the dressing between 4 pint jars.

Assemble the salads. Divide the onion between the four jars. (The onions will marinate in the dressing as the salads sit, which will keep them from overpowering the salad.) Divide the tomatoes, cucumbers, peppers, olives and feta cheese between the jars. Pack the remaining space with spinach, compressing the leaves slightly.

Secure the lids and refrigerate for up to 2 days. Store and transport the salads upright so the dressing stays on the bottom.

Serve. Empty the salads into bowls and toss with the dressing. Serve with pita bread.